Best Wishes Saison

All Grain Recipe

Submitted By: nahthan (Shared)
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Brewer: Nathan Smith
Batch Size: 12.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 13.00 galStyle Guide: BJCP 2008
Color: 6.8 SRMEquipment: My Equipment
Bitterness: 28.0 IBUsBoil Time: 90 min
Est OG: 1.079 (19.2° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Three Stage
ABV: 9.1%Taste Rating: 41.0

Ingredients
Amount Name Type #
3.70 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
35 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
4 lbs Turbinado (10.0 SRM) Sugar 3
4.00 oz Hallertauer Mittelfrueh [2.8%] - Boil 55 min Hops 4
2.00 oz Styrian Goldings [4.3%] - Boil 25 min Hops 5
2.00 oz Styrian Goldings [4.3%] - Boil 15 min Hops 6
4.00 oz Saaz [4.0%] - Boil 1 min Hops 7
4 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 8

Taste Notes

Notes

3.7g gypsum added to the mash to add approximately 25 ppm calcium. Brewed on 8/9/2012 Wort split between 2 carboys Repitch from Xtra Medium Saison (3rd generation repitch) - Carboy 1 - Wyeast 3724 Saison (Dupont) Pitched at 70F raised to 85F next day. Raised to 90F 4 days after pitching. - Carboy 2 - WLP565 Saison I (Dupont) pitched at 71F raised to 85F next day. Raised to 90F 2 days after pitching. Fermwrap & Temp. Controller used to raise temperature. 4LB of sugar added during fermentation. 2LB corn sugar 2 days after pitching. 2LB turbinado sugar added 4 days after pitching. simple syrup preparation: 2LB of sugar mixed into 1500mL of water and boiled for 15min. Translation: 10.66oz. of sugar added to each carboy during each sugar addition. OG without sugar additions: 16.1P/1.066 Actual OG/FG: 1.080 WLP565: 1.004 Wyeast 3724: 1.005 1st Place Belgian Specialty Ale, BAM World Cup of Beer 2013 http://www.worldcupofbeer.com/scores/2013winner.pdf Runner-up BoS at San Mateo County Fair 2013 (41 points) http://www.beercomps.org/smcf/